Food & Wine Chronicleshttps://www.foodandwinechronicles.com
A True Food & Wine AdventuresWed, 27 Feb 2019 12:16:28 +0000en-US
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1 https://wordpress.org/?v=5.2Altipiano Vineyards – The Devastating Damage Gave The Vines Breathhttps://www.foodandwinechronicles.com/2019/05/15/altipiano-vineyards/
https://www.foodandwinechronicles.com/2019/05/15/altipiano-vineyards/#respondWed, 15 May 2019 14:21:25 +0000http://www.foodandwinechronicles.com/?p=2334The devastating damage gave the vines breath — Altipiano Vineyards, positioned in the hills of Escondido, California just outside of San Diego, is breathing just fine. The land is breath-taking, and the story of how the vineyard came to be, takes your breath away. A few months ago I spent some time chatting with Altipiano Vineyards co-owner and winemaker Denise Clarke. The drive up to this small production winery is picturesque, and to put it mildly; adventurous — if driving up steep rounding hills is not your usual. The Winery The Tuscan themed tasting room is cozy with a tasting bar, backed by a sizable wooden wine rack filled with bottles ready to pour. The winery’s theme extends to the outside patios with opulent gardens. Sprinkled throughout are orange and lemon trees in colorful planters. Plenty of comfortable seating spaces provide perfect views for enjoying the wines. The backdrop to the landscape just off the tasting room is beautiful — the vineyards surrounded by an impressive panorama of rolling hills as far as the eye can see. From Debris to Opportunity Clarke and her husband Peter acquired the property in 1997 when it was an avocado grove […]

]]>The devastating damage gave the vines breath — Altipiano Vineyards, positioned in the hills of Escondido, California just outside of San Diego, is breathing just fine. The land is breath-taking, and the story of how the vineyard came to be, takes your breath away.

A few months ago I spent some time chatting with Altipiano Vineyards co-owner and winemaker Denise Clarke. The drive up to this small production winery is picturesque, and to put it mildly; adventurous — if driving up steep rounding hills is not your usual.

The Winery

The Tuscan themed tasting room is cozy with a tasting bar, backed by a sizable wooden wine rack filled with bottles ready to pour. The winery’s theme extends to the outside patios with opulent gardens. Sprinkled throughout are orange and lemon trees in colorful planters. Plenty of comfortable seating spaces provide perfect views for enjoying the wines. The backdrop to the landscape just off the tasting room is beautiful — the vineyards surrounded by an impressive panorama of rolling hills as far as the eye can see.

From Debris to Opportunity

Clarke and her husband Peter acquired the property in 1997 when it was an avocado grove with more than 1000 trees. It had been that for over 20 years. However, in 2007, devastating wildfires swept through San Diego, destroying the trees, and leaving debris everywhere. Although, the devastation also exhaled a clear view to something Clarke had previously only dreamt of — a vineyard.

Clarke had no background in the wine industry or winemaking. However, her desire, indeed, was more significant than her lack of knowledge — especially, after she and her husband took inspiration during a vacation in Italy.

Denise Clarke was very familiar with farming; she wasn’t afraid of hard work. Although, she discovered very quickly that it would take much more to become a successful winemaker. Not-to-mention being a women winemaker. Moreover, an African American women winemaker. Also, above all, to top it off, in a burgeoning wine region of California.

The Journey

Clarke attended seminars and classes to jumpstart her passion. She took guidance from trusted winemakers who, above all, would encourage her. Initially, the vineyard had a hired winemaker, but after a few years, Clarke began playing solo as her wine serenaded. Her motto, “The Music of Wine,” which is fitting. Her spirit sings! And you need only to be around her for a short period to feel her rhythm in wine.

By mid-2008 the grapevines were taking a big breath in the form of Brunello, Barbera, Cabernet Sauvignon, and Petite Syrah varietals. Release of the first Altipiano Vineyards wines didn’t occurred until 2012.

The Symphony

Denise Clarke exudes her love for her craft. Her vibrant and thoughtful words, when talking about wine — “it’s like a symphony” — conveys her respect and admiration for the grape. “I take direction from what I am given” meaning from the land, mother nature and the vines.

Our conversation took us from the beginning to the present, and everywhere in between. After all, there were several glasses of wine to consume; that takes time.

Clarke is a talented winemaker that is not afraid to take on challenges, and there are still many. She looks forward to experiencing equality as a successful winemaker. Saying, “it’s difficult sometimes, but, that never stops me.” Proud of her accomplishments; she continues to be excited to hear “the music of wine.”

Clarke fancies bold wines, and her portfolio reflects her palate preference nicely. Altipiano wines have received numerous accolades since its inception. Including three recent — two silver and a bronze for its 2016 Sangiovese, 2016 Petit Sirah and 2016 Syrah — at the 2019 San Francisco Chronicle Wine Competition.

I had the privilege of sampling many of the wines during my visit. Without a doubt, each one was a lovely expression of it’s traditional style. I enjoyed the time I spent at the winery and the engaging conversation with the winemaker. It was clear, at least to me, that in this case, there is a song in every breath of the vines, and definitely, ever bottle of Altipiano wine.

]]>https://www.foodandwinechronicles.com/2019/05/15/altipiano-vineyards/feed/0Les Vins de Vienne Condrieu La Chambée 2016 – Bottle Noteshttps://www.foodandwinechronicles.com/2019/04/12/les-vins-de-vienne-condrieu-la-chambee-2016/
https://www.foodandwinechronicles.com/2019/04/12/les-vins-de-vienne-condrieu-la-chambee-2016/#respondFri, 12 Apr 2019 15:36:45 +0000http://www.foodandwinechronicles.com/?p=2449Les Vins de Vienne Condrieu ‘La Chambee’ 2016. Enticing notes of bright, fresh tangerine, sweet honeysuckle, and subtle apricot on the nose. Dry. Ripe and bold texture with lush notes of stone fruit (mainly peach and apricot). Pineapple, vanilla, and allspice provide a beautiful frame to balance the robust tree fruit flavors. Fresh and vibrant on the complex finish that shows pineapple, ripe tangerine with hints of white pepper. The Vineyard Condrieu, founded in 59BC by a roman chef. Planted on narrow and steep terraces, the vineyard is in the Northern Rhone Valley of France. The Grape 100% Viogner 9 months on the lees in French oak casks at low temperatures. Oh my goodness! Les Vins de Vienne Condrieu ‘La Chambee’ 2016 is a banging bottle of Viognier. If you can get your hands on this bottle, don’t let it go. The price tag is a bit steep at $50+. However, it is well worth a sip. I highly recommend seeking this one out. If you have any favorite Viognier’s to recommend, please drop a note in comments. I am always welcome to suggestions. Cheers!

The Vineyard

Condrieu, founded in 59BC by a roman chef. Planted on narrow and steep terraces, the vineyard is in the Northern Rhone Valley of France.

The Grape

100% Viogner

9 months on the lees in French oak casks at low temperatures.

Oh my goodness! Les Vins de Vienne Condrieu ‘La Chambee’ 2016 is a banging bottle of Viognier. If you can get your hands on this bottle, don’t let it go. The price tag is a bit steep at $50+. However, it is well worth a sip. I highly recommend seeking this one out.

If you have any favorite Viognier’s to recommend, please drop a note in comments. I am always welcome to suggestions.

]]>https://www.foodandwinechronicles.com/2019/04/12/les-vins-de-vienne-condrieu-la-chambee-2016/feed/0#NCWine Bloggers Summit – Recaphttps://www.foodandwinechronicles.com/2019/03/26/nc-wine-bloggers-summit/
https://www.foodandwinechronicles.com/2019/03/26/nc-wine-bloggers-summit/#respondWed, 27 Mar 2019 01:16:06 +0000http://www.foodandwinechronicles.com/?p=2337I had an enjoyable time at the #NCWine Bloggers Summit, held on March 3, 2019. Hanover Park Vineyard in Yadkinville N.C. hosted the event. In addition to the summit, pre-summit activities included winery trips and a wine dinner. The #NCWine Bloggers Summit is an annual gathering. Attendees include wine bloggers, North Carolina winemakers, and industry insiders. The event is in its second year, organized by Joe Brock and Matt Kemberling. Additionally, the pair are the creators of NC Wine Guys. The conference is an excellent opportunity to network, interact, and gain insight. This year’s summit saw an exciting mix of speakers. The subject matter covered a wide range of social and digital media. Below you will find some information and handouts provided at the #NCWine Bloggers Summit. The photos were taken by myself — the next best thing to attending! Social Media Practices Presented by Bob Aycock Bob provided a detailed presentation on social media strategy and the effective execution of social media. Additionally, he discussed crafting compelling content, scheduling posts and measuring results. Panel Discussion: What Bloggers & Writers Expect Wine Writing a Story #NCWine Bloggers Summit Panel participants: Triangle Around Town Husband and […]

]]>I had an enjoyable time at the #NCWine Bloggers Summit, held on March 3, 2019. Hanover Park Vineyard in Yadkinville N.C. hosted the event. In addition to the summit, pre-summit activities included winery trips and a wine dinner.

The #NCWine Bloggers Summit is an annual gathering. Attendees include wine bloggers, North Carolina winemakers, and industry insiders. The event is in its second year, organized by Joe Brock and Matt Kemberling. Additionally, the pair are the creators of NC Wine Guys.

The conference is an excellent opportunity to network, interact, and gain insight. This year’s summit saw an exciting mix of speakers. The subject matter covered a wide range of social and digital media.

Below you will find some information and handouts provided at the #NCWine Bloggers Summit. The photos were taken by myself — the next best thing to attending!

Social Media Practices

Presented by Bob Aycock

Bob provided a detailed presentation on social media strategy and the effective execution of social media. Additionally, he discussed crafting compelling content, scheduling posts and measuring results.

Panel Discussion: What Bloggers & Writers Expect Wine Writing a Story

#NCWine Bloggers Summit Panel participants:

Triangle Around Town

Husband and wife team Triangle Around Town delve into local wine and beer. Also, they explore their hometown of Raleigh, N.C. seeking out up-and-coming businesses. Bob and Jen share their experiences on their blog at www.winecarolinas.com

Wine Mouths

Wine blogger pair Jessica Byrd and Jessica Adams are ambassadors of wine education. The duo shines the spotlight on North Carolina wine through events, as well as, an online video series.

The panel discussion began with the panelist sharing helpful website tips to wineries. Also, the conversation included expectations and tasting room experiences. Lastly, the Q&A session addressed the topic of winery expectation of bloggers.

Maximizing Blogging and Social Media Content

Presented by Jenn Nelson

Wine enthusiast and creator of Wine Antics blog, Jenn Nelson conducted an interactive session. The presentation addressed digital content. Most importantly, she shared valuable insight on establishing goals. Jenn shared tips and techniques for meeting those goals, as well. Leveraging available opportunities was also part of the lively discussion.

Panel Discussion: Winemaking in North Carolina

The guided discussion covered a wide range of topics prepared by Joe Brock and Matt Kemberling.

Additionally, Neha Shah of Pittsboro-Siler City Convention & Visitors Bureau discussed the benefits of using their services. The bureau offers a variety of services to assist with exploring businesses within region.

Pre- Summit Activities

Winemaker Dan Tallman provided an in-depth guided tour. The tour included a sniff into the ‘bunghole‘ (no pun intended). Also, Dan provided details about his winemaking style, the chemistry of wine, and a peek into the barrel room.

On the tasting room patio, our group enjoyed a fantastic lunch. The menu included Caesar salad, Poulet Rouge Roulade with North Carolina ham, creamy risotto, and chocolate malt pie.

In the tasting room Diana and Chuck Jones, and Karly walked the group through a comprehensive tasting. Of course, my favorites was their Cab Franc and thier award winning Petite Manseng.

Winemaker Sean Ritchie explained his vineyard style. The winemaker emphasized his commitment to producing great fruit. His believes in very minimal intervention and chemical free farming. Additionally, he and his son, Asher lead our group on a tour of the winemaking facilities. We also enjoyed a rare glimpse inside the bottling trailer.

Inside the tasting room, Hannah walked us through an extensive tasting. The lineup included both wines and ciders. However, my favorite was the Petite Manseng Pét-Nat sparkling wine.

Prepared by Chef Dusty Snow of Gold Leaf Catering — indeed, this meal was as delicious as it looks. Each attendee contributed wine to pair with the dishes. Above all, the dinner was an excellent way for bloggers, winemakers and others to network in a casual setting.

In conclusion, I gained a lot from the event and had a blast attending!

]]>https://www.foodandwinechronicles.com/2019/03/26/nc-wine-bloggers-summit/feed/0Fennel And Potatoes — The Bare Naked Truth About This Dishhttps://www.foodandwinechronicles.com/2019/03/21/fennel-potatoes-dish/
https://www.foodandwinechronicles.com/2019/03/21/fennel-potatoes-dish/#respondThu, 21 Mar 2019 18:36:04 +0000http://www.foodandwinechronicles.com/?p=2281As a child, growing up in my families household we always ate meticulously prepared meals. Consequently, if you wanted to show appreciation, you left nothing behind on the plate. Mostly my father prepared the meals — although, my mother cooked some. The bare naked truth about this fennel and potatoes dish is back then; my appreciation would have been severely lacking. Of course, like so many of us, as an adult, I have grown to appreciate and love a variety of foods. Mainly, the ones that were unheard of in our house back then. One of those foods is fennel. What is Fennel? Likely, you have mistaken fennel for a weird type of celery. It has ribs, it’s green, and there are leaves — all very similar to celery. Certainly, fennel has a similar crunch to celery. However, fennel does not taste anything like celery. The texture is where the similarities end. Raw fennel has a very distinct taste; somewhat similar to black licorice with a sweet frame. However, once cooked, the flavor mellows and becomes genuinely desirable. It is quite the quick-change artist (in the food world). Additionally, fennel is also used to assist with some health issue. […]

]]>As a child, growing up in my families household we always ate meticulously prepared meals. Consequently, if you wanted to show appreciation, you left nothing behind on the plate. Mostly my father prepared the meals — although, my mother cooked some. The bare naked truth about this fennel and potatoes dish is back then; my appreciation would have been severely lacking.

Of course, like so many of us, as an adult, I have grown to appreciate and love a variety of foods. Mainly, the ones that were unheard of in our house back then. One of those foods is fennel.

What is Fennel?

Likely, you have mistaken fennel for a weird type of celery. It has ribs, it’s green, and there are leaves — all very similar to celery. Certainly, fennel has a similar crunch to celery. However, fennel does not taste anything like celery. The texture is where the similarities end. Raw fennel has a very distinct taste; somewhat similar to black licorice with a sweet frame. However, once cooked, the flavor mellows and becomes genuinely desirable. It is quite the quick-change artist (in the food world).

Additionally, fennel is also used to assist with some health issue. As well as, it is used in soaps and cosmetics. For more information on these uses go to www.webmd.com

The Dish

Fennel and potatoes are super delicious all by themselves (they make a delish side dish as well). Although, toss some flavorful chicken atop of it, and it becomes a fantastic one pan meal. Um… I think this has become one of my favorite dishes.

Finally, now on to this recipe: It’s extra delicious because the sauce is —drumroll, please — spicy mustard, garlic, and olive oil. Tell the truth; who doesn’t love those ingredients.

Let’s Cook

The most noteworthy thing about this dish, it has very few steps, certainly none of them are complicated at all! Try to keep up now:

First of all, preheat the oven to 375 degrees.

Spread the 2 tbsp of olive oil around the bottom of a baking dish. Add the sliced fennel in a single layer.

Evenly distribute the cut potatoes on top of the fennel and sprinkle with all of the oregano.

The Sauce

Combine the mustard, garlic, juice of 1/2 lime, remaining olive oil and salt. Stir until well mixed. Coat each thigh with a generous amount of the mixture. Save any remaining.

I love chicken thighs! Yes, I could go forever without ever eating any other part of the chicken. For this recipe I used boneless skinless thighs. But, you can certainly use thighs that have the bone and skin. Chicken breast is also another great option or even skin on chicken legs or wings.

Arrange each thigh on top of the fennel and potatoes, being sure to spread them out to cover as much as possible. Pour on any remaining sauce.

Place the dish in the oven and bake for approximately 1 hour or until chicken is cooked through.

Remove the dish from the oven and allow it to cool for 10 minutes before plating. Garnish the plate with fresh lime slices, chopped fennel prawns, cilantro and a pinch of ground cayenne pepper.

The Recipe

2 Fennel Bulbs

4 Large Chicken Thighs

2 Medium Russet Potatoes

1 Tbsp Course Ground Salt

3/4 Cup of Olive Oil

3 Large Garlic Cloves

2 Tbsp Chopped Cilantro (not shown below)

2 Tbsp Chopped Fennel Prawns

1 Tbsp Dried Oregano

1 Large Lime ( 1/2 sliced)

1 Tsp Ground Cayenne Pepper (not shown below)

3 Tbsp Dijon Mustard

If you have never tried fennel… yes, you absolutely must try the recipe. And as usual… the chicken thighs work like a charm. Moist, flavorful, yummy.

]]>https://www.foodandwinechronicles.com/2019/03/21/fennel-potatoes-dish/feed/0Michigan Wine Collaborative Giving The Region Stronger Legshttps://www.foodandwinechronicles.com/2019/02/25/michigan-wine/
https://www.foodandwinechronicles.com/2019/02/25/michigan-wine/#respondMon, 25 Feb 2019 21:32:55 +0000http://www.foodandwinechronicles.com/?p=2227The state of Michigan, the ‘Wolverine State.’ Known for being the car capital of the United States and for its abusively cold winters. However, often-times unnoticed for being a wine producing state. Over and over again we hear the same wine regions mentioned — rightfully so, they are producing world-class wines consistently. Nonetheless, other wine regions in the U.S. go virtually unnoticed. Unfortunatley, Michigan is one of those regions, and the Michigan Wine Collaborative (MWC) is out to change that. About The MCW Formed in 2016, the MWC is a non-profit organization that serves the Michigan wine industry and its consumers. Currently, their objective is industry exposure as well as education and accessibility for wine consumers. Above all, the aim of the non-profit is to enhance the sustainability and profitability of the Michigan wine industry. The Conversation Recently, I had the pleasure to participate in a virtual wine chat. The conversation was focused on the Michigan wine region. The chat took place via Twitter, hosted by Tina Morey, creator of #Winestudio. A program focused on wine education and grassroots marketing. If you don’t know who Tina Morey is, you should Google her. Firstly, let me confess that before my […]

]]>The state of Michigan, the ‘Wolverine State.’ Known for being the car capital of the United States and for its abusively cold winters. However, often-times unnoticed for being a wine producing state.

Over and over again we hear the same wine regions mentioned — rightfully so, they are producing world-class wines consistently. Nonetheless, other wine regions in the U.S. go virtually unnoticed. Unfortunatley, Michigan is one of those regions, and the Michigan Wine Collaborative (MWC) is out to change that.

About The MCW

Formed in 2016, the MWC is a non-profit organization that serves the Michigan wine industry and its consumers. Currently, their objective is industry exposure as well as education and accessibility for wine consumers. Above all, the aim of the non-profit is to enhance the sustainability and profitability of the Michigan wine industry.

The Conversation

Recently, I had the pleasure to participate in a virtual wine chat. The conversation was focused on the Michigan wine region. The chat took place via Twitter, hosted by Tina Morey, creator of #Winestudio. A program focused on wine education and grassroots marketing. If you don’t know who Tina Morey is, you should Google her.

Firstly, let me confess that before my participation in the chat my knowledge of Michigan wine was non-existent. How is that possible? After all… us, self-proclaimed wine enthusiasts type are supposed to be well versed on all wine regions. Aren’t we? While that sounds great, the simple answer is ‘no.’ Many worthy wine regions go unnoticed because… well, quite frankly, there is wine produced in all 50 states in the United States. Therefore, the focus is generally on only the most noteworthy.

Whew! Well, that was a mouthful.

The Goal for Michigan Wine

Michigan is increasingly garnering praise for the quality of its diverse varietals, including their most planted grape; Riesling.

Michigan’s goal is to set itself apart with versatility. With so many regions producing impressive wines, what is one thing that Michigan will do different/better to make them stand out above the rest with consumers?

“We are in a unique position to be able to appeal to classic wine lovers and more adventurous ones. When it comes to vinifera vs. Cold hardys or boutique wineries vs. grand estates or sweet wines to dry we can really service any type of wine drinker or travel enthusiast.”

The Tasting

I learned so much during the chat and as a result, have gained great respect for the Michigan wine industry. Thanks to the collaboration, industry exposure will undoubtedly be increased.

The five wines I tasted represented an excellent example of a region that certainly deserves a closer look. Moreover, they confirmed the MWC statement of being able to appeal to many types of wine drinkers.

St. Julian Winery Lake Michigan Shore AVA

Braganini Reserve Grüner Veltliner 2017

Awarded the 2017 Jefferson Cup for White Vinifera Wine.

Aromas of citrus, ripe green pears, and herbs. On the palate lemon zest, stone fruit, and crushed gravel. Bright acidity places a major role giving the wine a nice frame.

Mountain Road Winery Rieslings 2017

Dry with vibrant acidity. Fresh florals, and stone fruit on the nose. In the mouth, notes of pear, stone fruit and faint hints of tropical flavors.

This wine is refreshing and has good balance.

Amoritas Vineyards Leelanau Peninsula AVA

Chardonnay 2016

Fresh notes of slightly ripe tree fruit on the palate accented by citrus and a hint mineral. No oak or tannins. Light fun wine to pair with summer fare.

Fenn Valley Vineyards Lake Michigan Shore AVA

Pinot Grigio 2017

Fresh, bright aromas of citrus. Flavors of orchard fruit, and tart fresh citrus peel. Crisp acidity plays out through the finish. The wine is clean and refreshing.

The really nice acidity certainly lends a hand to fruit notes.

Chateau Chantal Old Mission Peninsula AVA

30 Year Old Reserve Chardonnay

Lovely aromatics of apples, citrusy fruits, and some hints of oak. Showing a slight butteriness on the palate, you’ll get lemon zest, brioche, pears, and melons. Pleasing acidity and minerality.

Overall, both the conversation and the wines were very enlightening. All wines reviewed were industry samples. However, the assessments made are mine.

]]>https://www.foodandwinechronicles.com/2019/02/25/michigan-wine/feed/0The Best Beef Stew Secret Recipehttps://www.foodandwinechronicles.com/2019/02/20/best-beef-stew/
https://www.foodandwinechronicles.com/2019/02/20/best-beef-stew/#respondWed, 20 Feb 2019 18:50:21 +0000http://www.foodandwinechronicles.com/?p=2181It’s been extraordinarily cold over the past few days, and stew seemed to be the only thing on my mind yesterday. And oh… this is the best beef stew! It is easy and quick to make and delicious — less than an hour on the stove, loads of flavor, and it’ll warm you to the soul. I love stew because you add anything you desire: carrots, mushrooms, potatoes, even kale. My stew is different from most traditional stews in that it is low carb — and this is absolutely essential — limit the high-carb veggies. A big pot of hearty stew doesn’t necessarily need to be unhealthy — that’s the ‘big secret.’ Some mushrooms, celery, carrots, and tomatoes are basically all it really needs. Of course, some other variations I have tried included kale or cilantro. Here’s my delicious, spicy low-carb variation made without potatoes; keeping the carb count in check. I made a large pot of this so I can enjoy it for several days; if it last that long. Yesterday? It was this crazy-good stew. Make it sometime soon! Here’s how: Ingredients 1lb Cubed Beef 1C Beef Bone Broth 1 – 15oz Can of Tomato Sauce 1 […]

]]>It’s been extraordinarily cold over the past few days, and stew seemed to be the only thing on my mind yesterday. And oh… this is the best beef stew! It is easy and quick to make and delicious — less than an hour on the stove, loads of flavor, and it’ll warm you to the soul.

I love stew because you add anything you desire: carrots, mushrooms, potatoes, even kale. My stew is different from most traditional stews in that it is low carb — and this is absolutely essential — limit the high-carb veggies.

A big pot of hearty stew doesn’t necessarily need to be unhealthy — that’s the ‘big secret.’ Some mushrooms, celery, carrots, and tomatoes are basically all it really needs. Of course, some other variations I have tried included kale or cilantro.

Here’s my delicious, spicy low-carb variation made without potatoes; keeping the carb count in check. I made a large pot of this so I can enjoy it for several days; if it last that long.

Spices

(not pictured)

2 Tsp Kosher Salt

1 Tbsp Seasoning Salt

1 Tbsp Pepper

2 Tbsp Olive Oil

1 Tbsp Ground Thyme

1 Tsp Chili Powder

1 Tsp Paprika

1 Tbsp Ground Cumin

Optional Add-In

1 Cup of Dry Red Wine

First things first, marinade the meat… and this marinade! It imparts so much flavor and makes the meat so tender — just mix all of the thyme, chili powder, paprika, and 1tsp of salt together in a bowl and add the beef.

We will get back to that later!

Meanwhile, cut up your veggies — I prefer large chunks, but you can cut yours to whatever size you like.

Place a large pot on the stove over medium high heat and add the olive oil. Once the oil is hot slowly add the beef to the pan.

Be careful!

Sear the meat on all sides, and then reduce the heat to medium high, and begin adding the vegetables.

Toss in your carrots and cook for 2 minutes, and then add the mushrooms and onions and cook until they just begin to brown. Add the chopped garlic to the pan and stir. I like to add the chopped garlic after some of the veggies so that it does not burn. Cook for another 2 minutes and then add the celery and sweet peppers. Cook for another 3 minutes.

Add in the bone broth, tomatoes, wine, and worcestershire sauce, salt and pepper. Cover and reduce the heat to low. Allow the stew to cook for another 20 minutes. While the stew is simmering, in small bowl mix the cornstarch with 2 tbsp of water and stir until dissolved.

Remove the lid from the pot and increase the heat to medium high, and pour in the cornstarch. Stir until the stew thickens. Replace the lid, and reduce the heat back down to simmer for another 10 minutes.

Viola!

Serve piping hot in a bowl, garnished with lemon and herbs of your choice.

Some of the best low-carb beef stew you have ever tasted. I guarantee it!

]]>https://www.foodandwinechronicles.com/2019/02/20/best-beef-stew/feed/0Raventos I Blanc Cava De Nit Rosado – Bottle Noteshttps://www.foodandwinechronicles.com/2019/02/18/rose-year-round/
https://www.foodandwinechronicles.com/2019/02/18/rose-year-round/#respondMon, 18 Feb 2019 22:03:36 +0000http://www.foodandwinechronicles.com/?p=2146How can it be so that we should be enjoying rosé year-round? That’s preposterous! Rosé is for sipping in the seasonally warmest months. After all, the season along with the coordinating flavors; ripe berries, fresh juicy melons, and bright citrus — reminiscent of a beautiful spring or summer garden — is what drives us to the pink juice. The truth is, rosé is not just for those days when the thermometer’s mercury is peaking. There is a multitude of rosés, made in a variety of different styles available in today’s market. Finding just the right rosé to suit the palate rather than the season can provide year-round rosé drinking pleasure. Rosé Styles Rosé styles vary from bone dry to sweet, and it is also available in sparkling. However, rosés are most commonly made in one of two ways — maceration method or the saignée method. Traditional styles of rosé include: Grenache Sangiovese Syrah Mourvedre Carignan Cinsault Pinot Noir Visit www. WineFolly.com for more details. France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States produce the most Rosé — by volume. As expected, rosé is generally always an option on wine menus in restaurants, bars and almost anywhere […]

]]>How can it be so that we should be enjoying rosé year-round? That’s preposterous! Rosé is for sipping in the seasonally warmest months. After all, the season along with the coordinating flavors; ripe berries, fresh juicy melons, and bright citrus — reminiscent of a beautiful spring or summer garden — is what drives us to the pink juice.

The truth is, rosé is not just for those days when the thermometer’s mercury is peaking. There is a multitude of rosés, made in a variety of different styles available in today’s market. Finding just the right rosé to suit the palate rather than the season can provide year-round rosé drinking pleasure.

Rosé Styles

Rosé styles vary from bone dry to sweet, and it is also available in sparkling. However, rosés are most commonly made in one of two ways — maceration method or the saignée method.

France, Spain (where it’s “rosado”), Italy (“rosato”), and the United States produce the most Rosé — by volume.

As expected, rosé is generally always an option on wine menus in restaurants, bars and almost anywhere that serves wine throughout the U.S. Although; it has been rare, in my experience that the offerings include a sparkling rosé.

Rosé Year-Round

Recently, I visited a wine bar that offered a few different sparkling rosés on their wine menu. Interestingly enough, the wine seemed oddly popular amongst patrons. As I nosily snooped, — under the radar — I noticed more often than not a glass or bottle of the pink stuff on the table. Yes, a bit confusing to me in a place where the wine options are vast, not to mention it’s cold outside; this is the middle of ‘winter’.

While it may not yet be acceptable amongst all, it appears many more wine drinkers are embracing the idea of enjoying rosé year-round. Yes, it is conceivable, as a fellow wine-enthusiast reminds “rosé is not a wardrobe…”

With that said, I want to share my bottle notes with you for a sparkling rosé that I purchased during that visit.

Raventós i Blanc, Cava Rosé de Nit 2016 – Bottle Notes

‘de Nit’ is produced in Spain by one of the region’s most exemplary sparkling wine producers; Raventos i Blanc. All fruit is from estate-owned, biodynamically-farmed vineyards in the Anoia River valley. Blended from only 6% Monastrell; this Rosé isn’t representative of a typical sparkling rosé. However, it is indeed one of the most impressive sparkling rosés on the market (arguably). In the glass, the color is a brilliant copperish salmon. Tantalizing aromas of fresh strawberry, white peach, citrus zest, herbs, and florals invite the senses to dance to a beautiful melody. It is delicate and lean, yet intensely refreshing with pleasant, lively acidity. The 2016 rosé cava is complex and well balanced with subtle bubbles, exciting effervescence, and a pleasing fresh finish.

At the extremely economical price point of $15 (SRP), this bubbly is a no-brainer buy.

]]>https://www.foodandwinechronicles.com/2019/02/18/rose-year-round/feed/0Beware: How Cold Temps Ruin Your Wine Shipmenthttps://www.foodandwinechronicles.com/2019/02/12/wine-shipment/
https://www.foodandwinechronicles.com/2019/02/12/wine-shipment/#respondTue, 12 Feb 2019 18:37:20 +0000http://www.foodandwinechronicles.com/?p=2103Wine shopping is a favorite past time of mine. Whether I am at the grocer, warehouse club, or local wine shop, I love buying wine. One of the primary ways I shop for wine is online. There is nothing more exciting — for me than getting a wine shipment delivery. The available options for purchasing wine online are endless — winery direct, wine clubs, wine shops, and wine auctions to name some. THE HISTORY OF WINE SHIPPING Wine shipping has been around for centuries. Although, thousands of years ago the ancient processes were generally used to ship wine in bulk using large vessels. Glass eventually was actualized to be the perfect way to store wine. Which, transformed the shipping process forever. While glass has vastly improved the process — cutting down on broken bottles and preventing the wine from turning to vinegar — it did not eliminate all of the shipping pangs. Today some of the same issues remain as back in age-old times; temperature fluctuations, packaging, and air exposure. COLD VS HEAT Temperatures play a significant role when it comes to a wine shipment. Shipping wine in the warmer months can lead to heat damage. High temperatures […]

]]>Wine shopping is a favorite past time of mine. Whether I am at the grocer, warehouse club, or local wine shop, I love buying wine. One of the primary ways I shop for wine is online. There is nothing more exciting — for me than getting a wine shipment delivery.

The available options for purchasing wine online are endless — winery direct, wine clubs, wine shops, and wine auctions to name some.

THE HISTORY OF WINE SHIPPING

Wine shipping has been around for centuries. Although, thousands of years ago the ancient processes were generally used to ship wine in bulk using large vessels. Glass eventually was actualized to be the perfect way to store wine. Which, transformed the shipping process forever.

While glass has vastly improved the process — cutting down on broken bottles and preventing the wine from turning to vinegar — it did not eliminate all of the shipping pangs. Today some of the same issues remain as back in age-old times; temperature fluctuations, packaging, and air exposure.

COLD VS HEAT

Temperatures play a significant role when it comes to a wine shipment. Shipping wine in the warmer months can lead to heat damage. High temperatures create a weakened seal allowing the juice to make contact with air. On-the-other-hand, shipping wine in the colder months, when temperatures can drop below freezing can also lead to damage.

New to you? New to me too! Especially, when I always believed that the colder months were better for wine shipments. Imagine my surprise — clearly, dumbfounded.

Received in Perfect Condition

FRIGID TEMPS

Recently I received a wine shipment which I ordered several weeks prior. I must note that this was the second attempt for this particular order — the first was returned to the shipper by UPS when some damage occurred en route. The details were never disclosed.

Anyway, upon opening the box, I immediately noticed that one of the bottles had a cork that had penetrated the seal.

During frigid and fluctuating cold temperatures the water in wine can freeze creating expansion and forcing the cork from the bottle. This apparently is what occurred with one of my bottles. Although no other corks burst through, my biggest concern; had all of the bottles frozen at some point during the transport. Was my wine still good?

Over the years I have had a multitude of wine shipped to me, in both warm and cold temperatures, but never had I experienced anything like this. Therefore, I took to social media — Instagram — for insight. (You can check all of the responses here).

There was a range of solutions and advice from my wine-world peers (all extremely credible).

Here is what a few of them had to say (if you have an IG account I recommend you follow them):

@Issacjamesbaker, “Whoa really? I’ve received so many wines in the coldest weather and never had the happed. …

@winestudiotina, “More often than not the wine is fine. Let them sit at cellar temp”…

Ultimately, I ended up calling the shipper — Bottle Barn, they gladly refunded the cost for the damaged bottle. I elected to keep the other bottles. As for the popped cork, I placed the wine in a cool place to rest. In a few days, I will remove the cork, pour a glass, and…

Wine Shipment Tips

Here are a few tips that might help you with your wine shipments.

Pay close attention to the weather. Upon request, most wine shippers will hold your order and ship it when weather conditions are most favorable.

Keep in mind that the closer the shipper is to the destination the shorter the distance the wine has to travel. Limiting the shipping distance increases the odds that your wine will arrive undamaged.

Always let your wine rest in a cool place for several days before popping the cork (I prefer at least a week). Jostling and shaking during transport can create bottle shock.

Wine shipment deliveries require an adult signature. Shipment destinations must have someone over 21 years of age available to sign for them.

Always check the shipping policies prior to purchase.

Do not hesitate to contact the shipper if you experience any issues with your wine.

As always, I recommend purchasing wine from your local retail establishments whenever possible. However, in those instances when you do have wine shipped, following a few basic guidelines will help to ensure the bottles arrive intact.

]]>https://www.foodandwinechronicles.com/2019/02/12/wine-shipment/feed/0Wine Bar Secret: Keeping An Eye Outhttps://www.foodandwinechronicles.com/2019/02/07/wine_bar_secret/
https://www.foodandwinechronicles.com/2019/02/07/wine_bar_secret/#respondThu, 07 Feb 2019 21:02:28 +0000http://www.foodandwinechronicles.com/?p=2015Being a wine enthusiast, I spend a fair amount of time keeping an eye out on great ways to indulge my passion. Although I have to admit, the local wine bar is not usually the place you would find me sipping wine.

]]>Being a wine enthusiast, I spend a fair amount of time keeping an eye out for great ways to indulge my passion. Although I have to admit, the local wine bar is not usually the place you would find me sipping wine. Generally, I prefer to enjoy my wine experience in an environment where I can learn a lot about what is in my glass.

Tasting Flight

A few days ago — bored, with nothing on the agenda — I decided to visit the local wine bar/room. Armed with my laptop and cell phone in hand, ready to take notes and photos, I walked into the wine bar. I took a seat at a table in the front corner of the establishment.

Wooden and metal tables & chairs, a large half-moon bar, and a comfy looking couch way back in the opposite corner of the room complete the decor in the room. The floor inside is concrete, and the medium-sized space has glass slider doors that open to a patio lined in heavy zippered plastic — not exactly your typical wine bar/room decor. But, I was here for the tasting experience, not the decor.

In the rear of the establishment, there is a small wine shop, which has a pretty decent selection of wines available for retail purchase. Previously, I visited the retail area and purchased a few bottles.

The Wine Bar Secret

Today, I was back to get the full experience. Although I have to admit, I was seriously skeptical of what that would be. Upon receiving a menu, I quickly began to scan the wine list — mostly common options by the bottle or the glass. Interestingly enough, I didn’t see any options for wine flights, so of course, I asked. That’s my first secret — always ask. Ordering three glasses of different wines can quickly break the budget. However, a flight will generally be priced similarly to one glass (depending upon the flight options available).

Before I move onto my tasting experience, I would like to share another secret with you!

Are you ready to hear this!

The Biggest Wine Bar Secret Revealed; Keep an Eye Out

Do not buy a bottle of wine for consumption in a wine room/bar! Not even when the environment appears much less formal. Well, not unless you really, really want to.

Obviously, those who frequent wine bars likely already know the deal. On-the-other-hand, there are folks out there like me who perhaps have never paid attention. You might be one of those people. If you are, keep reading!

Here’s Why

Wine bar bottle prices are often double or triple the retail cost. Additionally, you may be charged a corkage fee or an upcharge on the bottle for popping the cork. Yes, even though you purchased it as a separate retail purchase from the establishment.

Consuming 3 to 4 glasses of wine (hopefully, you have a designated driver) for $5 to $12 each is generally still much cheaper than the cost of a decent bottle in a wine bar or restaurant.

Once my tasting was completed, I found two of the three wines I sampled intriguing. I decided to buy a bottle of each. I hesitated when I noticed the bottle price ($25 each) on the menu. However, I was up for a little splurging today, so I asked to have them added to my check. Imagine my surprise, when the price on the sales check was $15 per bottle. I quickly realized the price on the menu applied only if you pop the cork inside the bar.

Although the establishment may sell retail bottles, be aware the rules change once the bottle is opened.

Of course in a restaurant, typically wine is only sold by the glass or bottle, and all prices are listed accordingly on the menu. Some restaurants will allow you to bring in your own wine and charge a corkage fee. Corkage rules and costs vary according to the restaurant. Beware, they can be quite expensive — therefore, be sure to check ahead of time.

Now On To The Tasting

The three wines that I selected for my tasting flight were based on the overall white wine options available. Each of these wines are available at a suggested retail price under $13.

Ok, obviously, there are going to be some critics out there who will immediately focus on the price. When tasting a wine, I try to stay focused on the quality, not the cost.

Here are my tasting notes for each:

Ken Forrester

Petit – Chenin Blanc 2017

Bright and crisp! Yellow apples, citrus and tropical fruit with hints of fresh cut grass. On the palate, crisp ripe apples, and zesty citrus. The subtle mineral notes, pear and honeysuckle are almost lost in the short finish due to the zippy acidity.

This wine is refreshing, and a nice everyday sipper. I recommend serving it nicely chilled on a hot summer day.

Pair with summer salads, baked or roasted chicken or seafood.

SRP $9.95

Yalumba

The Y Series – Viognier 2018

Beautiful golden hue in the glass. Ripe stone fruit, citrus and floral nose that follows through to the palate in a more pronounced way. Dry to taste, medium-full bodied, medium acidity, slight mineral and honey on the smooth finish.

This wine is very drinkable. If you have tried Viognier in the past and you are still not a fan, I would definitely recommend you try this one.

SRP $8.99

Childress

Three White

Chardonnay, Viognier, and Pinot Grigio work harmoniously together in this proprietary blend.

Off-dry. Nice florals and very ripe tree fruit notes. Nicely balanced, refreshing table wine that would pair well with any hot summer day.

All-around, all three of these extremely budget friendly wines were pleasant. I purchased a bottle of both the Childress and Yalumba wines. All of the wines I sampled are available online for purchase.

I paired this tasting with the Jalapeno Chicken Flatbread (jalapenos, onions, mozzarella, and ranch) offered on the menu.

Food & Wine Tip

Food affects the taste of wine, so be sure you taste the wines prior to eating to achieve the full tasting experince. Additionally, doing so will allow you to select a food option that will pair well with the wine(s) you taste.

Overall Experience

For obvious reasons (I live in NC) I chose the North Carolina producer. But, I have to admit, I was surprised to see any local wine on the menu. It was the only one. When available, I always suggest checking out the local options.

Overall the tasting experience was just okay for me. While I did not expect a super elegant – or even, a typical tasting experience – the overall experience was still a bit disappointing. Although, the wine bar/room was clearly very casual it would have been helpful to have the server provide some wine suggestions for the flight. I was left to my own devices most of the time and checked on by the server very minimally once business picked up — a chili cook-off was gearing up. Without any doubt, I quickly realized my experience was complete.

I have deliberately chosen to refrain from naming the business in my blog post. I want this informative post to be more about what the title implies, rather than the calling-out of the establishment.

Wine tasting experiences can be extraordinary if you do a little research in advance and plan for the type of experience your expecting.

]]>https://www.foodandwinechronicles.com/2019/02/07/wine_bar_secret/feed/0RJV Cabernet Sauvignon 2014 – Bottle Noteshttps://www.foodandwinechronicles.com/2019/01/25/rjv-cabernet-sauvignon/
https://www.foodandwinechronicles.com/2019/01/25/rjv-cabernet-sauvignon/#commentsFri, 25 Jan 2019 18:43:46 +0000http://www.foodandwinechronicles.com/?p=1898If you follow trends, then you are probably drinking big heavy cabs this time of year – you know, winter time and all. Typically, with seasonal changes comes our preference in wines. RJV Cabernet Sauvignon was one of my recent choices for the this chilly season. However, I should clarify; I drink all wines in all seasons. Thus, further substantiating my self-proclaimed title of wine enthusiast. Likely, you are already clear on that if you follow this blog, or my Instagram, Facebook or Twitter feeds. Anyway, lets get back to the subject at hand; Robert John Vineyards 2014 Cabernet Sauvignon. Firstly, let me just share a little background about the wine. The Vineyard Founded in 2009 by renowned orthopedic shoulder surgeon, Robert J. Nowinski from Columbus, Ohio, RJV is located in Napa, California. The limited production boutique winery curates this particular 2014 Cabernet Sauvignon from fruit sourced from the D’Ambrosio Vineyard in the Coombsville appellation. Patrick Saboe has been the winemaker at the vineyard since 2010. The RJV Cabernet Sauvignon Label According to a 2018 newsletter published by Gold Medal Wine Club, the label on the bottle is designed by Dr. Nowinski himself, “The gold bar has always been […]

]]>If you follow trends, then you are probably drinking big heavy cabs this time of year – you know, winter time and all. Typically, with seasonal changes comes our preference in wines. RJV Cabernet Sauvignon was one of my recent choices for the this chilly season.

However, I should clarify; I drink all wines in all seasons. Thus, further substantiating my self-proclaimed title of wine enthusiast. Likely, you are already clear on that if you follow this blog, or my Instagram, Facebook or Twitter feeds.

Anyway, lets get back to the subject at hand; Robert John Vineyards 2014 Cabernet Sauvignon.

Firstly, let me just share a little background about the wine.

The Vineyard

Founded in 2009 by renowned orthopedic shoulder surgeon, Robert J. Nowinski from Columbus, Ohio, RJV is located in Napa, California. The limited production boutique winery curates this particular 2014 Cabernet Sauvignon from fruit sourced from the D’Ambrosio Vineyard in the Coombsville appellation. Patrick Saboe has been the winemaker at the vineyard since 2010.

The RJV Cabernet Sauvignon Label

According to a 2018 newsletter published by Gold Medal Wine Club, the label on the bottle is designed by Dr. Nowinski himself, “The gold bar has always been a symbol of excellence,” he explained. “Since my name is on the label, I wanted something that looked nice. The black on the label provides good contrast and makes the words stand out. The labeling on our reserve products is even more impressive. It’s all part of our marketing idea.”

About The Wine

The wine is a deep ruby color in the glass and has a fair amount of legs. Weighty masses of dark chocolate, eucalyptus, and alluring tobacco flavors manifest quickly to take center stage. The lush dark lip-smacking fruit dances throughout, framed by granite-lined cassis, violets, and raspberry notes that linger way in the back. The finish is tannic. But, in the most enjoyable way, and it’s flavors anchor to the tongue creating lasting memories.

RJV 2014 Cabernet Sauvignon

In closing, I can definitely say this wine was delicious, but can use some time. I purchased a few bottles of this wine online at a deeply discounted price a while back. Unfortunately, it isn’t available anymore. But, when it was, the regular retail price was $90. Ouch!

Would I have purchased this wine at the retail price? The answer is, “value” is very subjective. No matter what you pay for a bottle of wine if the experience with juice is as expected, it’s worth the cost. What would you be willing to spend for a fantastic bottle of wine?